Photo of Barley & edamame salad by WW

Barley & edamame salad

6
3
1
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
You can use almost any vegetable in this versatile salad. Try adding diced cucumber, zucchini, or halved cherry tomatoes if you have them on hand. Most quick-cooking barley will be pearled, which means it’s not a whole grain. It’s still delicious and nutritious, but if you’d rather go with whole-grain barley, the cook time will increase to about 1 hour. Add a sprinkle of sesame seeds or chopped peanuts or cashews for a bit of nutty crunch or a few chilled cooked shrimp or thin slices of cooked chicken breast, if you'd like. The dressing can also be used as a delicious marinade for grilled meats or as a savory sauce for tossing with steamed vegetables.

Ingredients

Quick-cooking barley

1 cup(s)

Edamame (shelled)

2 cup(s), frozen

Rice vinegar

¼ cup(s)

Low sodium soy sauce

¼ cup(s)

Minced ginger

2 Tbsp, peeled

Canola oil

1 Tbsp

Sweet red pepper(s)

1 medium, diced

Uncooked red cabbage

½ cup(s), very thinly sliced

Shredded carrot(s)

cup(s), finely shredded

Jalapeño pepper(s)

1 medium, seeded and minced

Fresh mint leaves

¼ cup(s), chopped

Cilantro

¼ cup(s), chopped

Instructions

  1. In a large saucepan over high heat, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender, about 10 minutes, adding edamame during the last 5 minutes of cooking time. Drain and rinse under cold running water until cool. Drain again.
  2. Meanwhile, to make dressing: In a large bowl, whisk vinegar, soy sauce, ginger, and oil.
  3. To bowl with dressing, add barley mixture, bell pepper, cabbage, carrot, jalapeño, mint, and cilantro; toss to combine.
  4. Serving size: 11⁄3 cups